Before the late 19th century, butchers would have to use a tree round to chop meat. This crude table consisted of a hunk of tree trunk and legs that offered very little in the way of stability. Besides being unsanitary, they would tend to crack when they got wet. With the introduction of the butcher block, meat cutters had a stable surface to work on. In modern days they are standard equipment found in restaurants and homes everywhere.
Care must be taken when using a cutting board because the surface can be the perfect place for bacteria to grow. It is important to clean the block thoroughly after every use not only to protect the wood but also to guard the health of your family.
Before you use the block for the first time, season the surface with oil. This will keep the wood from absorbing odors and will discourage the growth of any bacteria. Mineral oil works well for this job and it can be found at most home improvement and hardware stores.
Heat the oil slightly and apply it evenly to the cutting surface. Give it enough time to soak it and wipe away the excess liquid with a clean, dry cloth. Repeat this process four or five times the first time you season the block and one per month after that. You should not try to use olive or vegetable oil as they tend to turn rancid over time and will create a foul odor.
You need to clean and sanitize the block frequently and there are several things that will get the job done. Vinegar, hydrogen peroxide, bleach or plain old soap and water, are all reasonable choices. White vinegar is a great disinfectant and a good choice for people who are sensitive to chemicals and hydrogen peroxide has been shown to kill bacteria.
Wood blocks are susceptible to crack after they dry, so you should never submerge them in water. Paper towels can be used to remove the excess moisture before storage in a dry place. Following these simple steps will extend the life of this handy kitchen item and keep your family safe at the same time.
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